|Name:||Grand Marnier Souffle||Contributor:||Diana Lee Tracy|
|Description:||Grand Marnier Souffle (Encyclopedia of Creative Cooking; C. Turgeon)||Posted:||1998-02-26|
|Key words:||eggs, Grand Marnier||Category:||Desserts|
|Ingredients:||12 small macaroons
6 Tbsp Grand Marnier, divided
1/2 c milk
1-(1 inch) piece vanilla bean
1/2 c butter
1/3 c all-purpose flour
1/2 c sugar
1-1/4 c half and half
3 egg yolks lightly beaten
6 egg whites stiffly beaten (not beaten stiffly)
1/2 c heavy cream
1 Tbsp confectioner's sugar
|Preparation:||Arrange macaroons in shallow dish; sprinkle with 4 Tbsp Grand Marnier. Let soak till soft (about 10 min). Remove with spatula; spread over bottom of buttered and lightly sugared 6" or 7" souffle dish.
Scald milk with vanilla bean; remove from heat. Remove vanilla pod. Dry pod and store for future use (well, that's what it says). If using vanilla extract, add after scalding milk.
Melt butter in top of double boiler. Stir in flour to make a smooth paste. Add milk and sugar alternately, stir constantly to keep smooth paste. Pour in half and half gradually; stir constantly until smooth and creamy. Remove from heat. Pour about 1/4 of hot mixture slowly into egg yolks; stir constantly. Stir egg yolk mixture into remaining hot mixture. Add 1 Tbsp grand Marnier; mix well. Cool mixture to RT. Thoroughly fold in 1/4 of egg whites; use wire whisk. Add remaining egg whites; fold in thoroughly but carefully. Pour over macaroons in souffle dish. Bake in preheated 425 degree oven 25-30 min till puffed and brown.
While souffle is baking, whip cream with confectioners sugar until soft peaks form. Blend in 1 Tbsp Grand Marnier.
Remove souffle from oven; serve immediately with dolllops of whipped cream (on the souffle). Sprinkle each serving with confectioner's sugar, if desired.
|Notes:||Never tried it...looks pretty standard.
Maybe a few strategic bits of orange peel, or orange marmalade?
May your souffles always be as puffy as you wish.....
|Equipment:||wire wisk, souffle dish|